Panzanella Tuscan Bread Salad Recipe
Recipe By Honest Cooking
Panzanella is rooted historically in the necessity to brighten unsalted breads, but the tradition continues as the bread-based salad has become a popular summer lunch.
4.2
28 Rating -
Rate
Vegdiet
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Panzanella Tuscan Bread Salad Recipe
- 2 Thick slices stale bread or fresh bread, toasted
- 1/2 Clove Garlic
- 0.17 cup Good quality extra virgin olive oil plus more if needed
- 1 tablespoon Red wine vinegar plus more if needed
- 1/4 inch 2 large fresh tomatoes cut into dice, or 1 pint grape tomatoes, halved
- 1/2 Cucumber peeled, seeded and sliced
- 1/4 Head fennel tough outer leaves removed, cored, and thinly sliced
- 1/4 Red Onion Thinly Sliced
- 1/4 bunch Basil chiffonade larger leaves, separate smaller
Nutrition
value
value
620
calories per serving
51 g Fat13 g Protein35 g Carbs27 g FiberOther
Current Totals
- Fat51g
- Protein13g
- Carbs35g
- Fiber27g
MacroNutrients
- Carbs35g
- Protein13g
- Fiber27g
Fats
- Fat51g
Vitamins & Minerals
- Calcium833mg
- Iron15mg
- Vitamin A460mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B973mcg
- Vitamin B120mcg
- Vitamin C38mg
- Vitamin E7mg
- Copper< 1mcg
- Magnesium302mg
- Manganese5mg
- Phosphorus351mg
- Selenium2mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking